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Kitapta Bölüm Uluslararası 2025

Heat- Induced Acrylamide Formation in Cereal-Based Foods: Analytical Approaches and RP-HPLC Application to Kavurga

Yücel Kadıoğlu

CURRENT CONCEPTS AND INNOVATIVE RESEARCH IN HEALTH SCIENCES ss. 76–91 · 2025

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Kadıoğlu, Y. (2025). Heat- Induced Acrylamide Formation in Cereal-Based Foods: Analytical Approaches and RP-HPLC Application to Kavurga. HATİPOĞLU FATİH (Ed.), CURRENT CONCEPTS AND INNOVATIVE RESEARCH IN HEALTH SCIENCES (ss. 76–91). All Sciences Academy.

BibTeX 
@incollection{kadioglu2025-22629,
  author = {Kadıoğlu, Yücel},
  title = {Heat- Induced Acrylamide Formation in Cereal-Based Foods: Analytical Approaches and RP-HPLC Application to Kavurga},
  booktitle = {CURRENT CONCEPTS AND INNOVATIVE RESEARCH IN HEALTH SCIENCES},
  editor = {HATİPOĞLU FATİH},
  publisher = {All Sciences Academy},
  year = {2025},
  pages = {76--91},
  isbn = {9786258536577},
  url = {https://akademik.atauni.edu.tr/yayinlar/22629-heat-induced-acrylamide-formation-in-cereal-based-foods-analytical-approaches}
}